Indulge in the rich, comforting flavors of Italy with our Oven Braised Short Rib Ragu Pappardelle! This mouthwatering dish is the epitome of culinary bliss, combining tender, fall-off-the-bone beef short ribs with luscious pappardelle pasta, all enveloped in a robust, savory sauce. Perfect for a cozy family dinner or an impressive gathering, this recipe will have your guests begging for seconds. With just a few simple ingredients and a little patience, you can create a hearty meal that warms the soul and delights the palate. Ready to elevate your cooking game? Let’s dive into the details of this unforgettable dish!
Prep Time: 20 mins
Cook Time: 3 hrs
Total Time: 3 hrs 20 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 3 pounds beef short ribs
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 can crushed tomatoes
- 1 cup red wine
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 pound pappardelle pasta
Instructions
- Preheat the oven to 325°F (165°C). Pat the short ribs dry with paper towels and generously season all sides with salt and freshly ground black pepper.
- Heat olive oil in a large Dutch oven over medium-high heat. Sear the short ribs on all sides until a deep golden-brown crust forms, about 3-4 minutes per side. Remove ribs and set aside.
- In the same pot, add chopped onions, carrots, and celery. Sauté until vegetables are softened and begin to caramelize, approximately 5-6 minutes.
- Add minced garlic and cook for an additional 30 seconds until fragrant. Pour in the red wine, scraping the bottom of the pot to release any browned bits.
- Add crushed tomatoes and return the short ribs to the pot. Ensure the ribs are mostly covered by the liquid. Cover the Dutch oven with a tight-fitting lid.
- Transfer the pot to the preheated oven and braise for
- 5 to 3 hours, or until the meat is extremely tender and easily falls apart when prodded with a fork.
- Remove the pot from the oven. Carefully take out the short ribs and shred the meat using two forks, discarding any large pieces of fat.
- Return the shredded meat to the sauce and stir to combine. Taste and adjust seasoning with additional salt and pepper if needed.
- Cook the pappardelle pasta in a large pot of salted boiling water according to package instructions until al dente.
- Drain the pasta and add it directly to the ragu, tossing to coat the noodles thoroughly with the rich sauce.
- Serve hot, optionally garnished with freshly grated Parmesan cheese and chopped fresh basil or parsley.
Tips
- Sear for Flavor: Don’t skip the searing step! Browning the short ribs creates a deep, rich flavor that enhances the entire dish. Make sure your pot is hot enough to achieve a golden crust.
- Use Quality Wine: Choose a good quality red wine that you would enjoy drinking. The wine adds depth to the ragu, so opt for something robust like a Cabernet Sauvignon or Merlot.
- Let It Braise: The longer you braise the short ribs, the more tender they will become. Aim for at least
- 5 to 3 hours to achieve that melt-in-your-mouth texture.
- Taste and Adjust: After shredding the meat and returning it to the sauce, taste for seasoning. Don’t hesitate to add more salt or pepper to enhance the flavors.
- Perfect Pasta: Cook the pappardelle just until al dente, as it will continue to cook slightly when tossed with the ragu. This ensures the pasta maintains its texture.
- Garnish for Presentation: A sprinkle of freshly grated Parmesan cheese and a handful of chopped basil or parsley not only adds flavor but also makes for an eye-catching presentation.
- Make Ahead: This ragu tastes even better the next day! Consider making it ahead of time and reheating it gently before serving for maximum flavor.
Nutrition Facts
Calories: 650kcal
Carbohydrates: 45g
Protein: 55g
Fat: 35g
Saturated Fat: 15g
Cholesterol: 160mg
